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Try these tuna potato cakes the next time you’re craving something savory, protein-rich, and satisfying. This recipe is made with a few basic pantry staples, so it’s easy to whip up quickly in one bowl and can then either be shallow fried or oven-baked.
Ingredients & substitutions
- Tuna: The star of the recipe is the canned tuna. Use wild albacore tuna for best taste and consistency. If you’d like, you can use tuna packed in olive oil for an extra richness in flavor.
- Potato: The potato helps the tuna bind together and creates substance for the tuna cakes. Any potato works and you can even use leftover mashed potatoes. You’ll need 1 packed cup in that case.
- Shallots: These add flavor to the tuna cakes and it’s really easy to mince shallots. Feel free to use red onions or green onions instead.
- Panko breadcrumbs: For the crispy texture that’s common in tuna cakes, panko breadcrumbs work best. You can use regular breadcrumbs if that’s all you have.
- Seasoning: Some salt, pepper and fresh dill work well in this recipe. Free free to add other seasonings like garlic powder or oregano and different herbs like chives or cilantro.
How to make tuna potato cakes
- Start by boiling some potatoes. You can peel off the skin or leave them on for more texture and fiber.
- Mash the boiled potatoes in a large bowl.
- Add the tuna, breadcrumbs, seasoning, shallots and dill on top.
- Use a fork to combine well until the mixture comes together.
- Shallow fry the tuna cakes on a heated pan with some olive oil.
- You’ll know they’re done when the mixture holds well together and the panko breadcrumbs are golden and crispy.
Tips for making tuna cakes
- Substitute the breadcrumbs to make these cakes gluten-free. Ground oats or almond flour would be delicious and still bind well with the ingredients.
- Drain your tuna. This is especially important if using tuna packed in water. It will
help everything bind together while keeping the flaky texture of the tuna intact.
- Taste the tuna mixture before adding salt. Since there’s no egg in this mixture,
it’s completely safe to taste before cooking. Every can of tuna is seasoned
differently, so taste a bit before adding salt to your liking.
- Use whatever herbs you have on hand. The combination of dill and potato is a
classic, but feel free to use parsley, oregano, or even rosemary. Dried herbs are
Frequently asked questions
Absolutely! Use whatever tuna you have on hand. Just add a small drizzle of
oil to the mixture if it isn’t binding easily.
Yes, you can freeze th tuna cakes either before or after cooking. Separate the cakes with parchment and place in a freezer safe container. They will keep for up to 3 months.
If you are freezing uncooked patties, thaw them in the fridge overnight before cooking as per the recipe. If freezing cooked cakes you can cook them right from frozen in the oven at 400F for around 10 minutes.
Perfectly crisp and delicious, these tuna cakes are a fun way to switch up your dinners using basic pantry staples. Enjoy them for lunch, dinner or as an appetizer.
More appetizer ideas:
- Salmon Cakes
- Lentil Cakes
- Garlic Knots
- Vegetarian Stuffed Mushrooms
- Eggplant Pizza
- Air Fried Zucchini Chips
- Chickpea Fritters
- Cauliflower Fritters
If you try this healthy-ish feel good Potato Tuna Cakes recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Potato Tuna Cakes
- ½ pound Yukon gold potatoes peeled and cut into 1-inch cubes
- Salt to taste
- 2 4 ounce canned tuna
- ¾ cup panko breadcrumbs divided
- 1 small shallot finely chopped
- 2 tablespoons finely chopped dill plus more for garnish
- ½ teaspoon Freshly ground black pepper to taste
- Olive oil for frying
- Lemon wedges for serving
- Tzatziki sauce for dipping
- In a medium pot, cover potatoes with 3 inches of heavily salted, cold water. Bring to a boil and cook until knife tender, 10-12 minutes. Drain.
- Add potatoes to a large bowl. Mash with a fork or masher. Add tuna, ¼ cup of the breadcrumbs, shallot, dill and black pepper, and mix until combined. Scoop ¼ cup of tuna mixture and shape into ¾-inch thick discs.
- Toss the tuna cakes in the remaining breadcrumbs.
- Line a baking sheet with paper towels. Heat 1/4-inch oil in a large skillet over medium high heat. Add tuna cakes and cook until golden brown, 4-5 minutes per side. Transfer to prepared baking sheet. Top with dill and serve with lemon wedges immediately.
- Instead of canned tuna, you can make these with canned salmon.
- Instead of panko breadcrumbs, you can use rolled oats or almond flour.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.